Nutritional Facts

Directions

With a sharp knife, cut leg quarters at the joints. Place chicken in a 4-qt. slow cooker.

In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.

Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.Yield: 12 servings.

Originally published as Tropical BBQ Chicken in Potluck 2009
2009, p35

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"My kids love this and they generally do not like chicken. My husband actually requested that I make it again for the kids which is the first sign of him remotely planning a meal since we were married 20 years ago!"

"Love this recipe. I've found it works well with any type of chicken. I always use less brown sugar & add some cayenne pepper for some heat. This dish goes great with the Lemon Rice from this site also."